Wednesday, April 29, 2009

Sauteed Zucchini and Tomatoes

My mom has been making this wonderful side dish for as long as I can remember. It's simple to make, doesn't need the oven in case you have other things baking in there, and is a way of getting your vegetables along with some cheese! I had an extra regular tomato that I used in these pictures, but I recommend using cherry or grape tomatoes, they keep their shape much better while cooking.

The ingredient amounts below are enough for Chuck and I to have a large serving each, so just double, triple, or more for a larger crowd. I wouldn't recommend making this in advance, because it will most likely get soggy while waiting in the refrigerator.

Sauteed Zucchini and Tomatoes
from Jo's Kitchen
Makes 2 servings
2 teaspoons extra virgin olive oil
1 large clove garlic, minced
1 medium zucchini, cut into approx. 1/4"-1/2" slices
a handful of cherry or grape tomatoes, cut in halves
1/2 cup (approx.) shredded mozzarella cheese
kosher salt and coarse ground pepper

Heat olive oil in a medium skillet over medium heat. Add zucchini, season with salt and pepper. Let cook until golden brown on one side, about 3-5 minutes then flip and cook on the other side, 3-5 minutes more.

Add the tomatoes and heat through. Sprinkle with shredded cheese and heat until cheese melts. Season again with salt and pepper if desired. Serve immediately.


What's Cookin Chicago said...

Light, healthy and colorful - what's not to love?! Looks delicious and great to use up zucchini once the summer hits and they are all over the place!

BMK said...

Great dish! This will be perfect when the summer zucchini crop hits.

Sara said...

Looks great. I love zucchini because it's delicious and almost always inexpensive.

Maria said...

I love my veggies! Looks very tasty!

Meg said...

¡mi favorito!

L-Dawg said...

my mom always makes this too, except we usually use parmesan cheese instead of mozzarella. and if we have fresh basil, we through that in too!

elly said...

Looks delicious! There's a great recipe from epicurious (and on my blog) for a zuchini/tomato/rice gratin. So great. I love zucchini and tomatoes together!

The Blonde Duck said...

Yum! I need to incorporate more veggies into our diet!

Donna-FFW said...

Oh this sounds like the perfect side dish. So colorful and healthy.

Heather said...

Found this when looking for a way to use up some farmers market veggies. Instead of using rounds I'm chopping, then tossing with pasta. When did you add the garlic?

Colleen said...

@ Epicurette - I have actually changed when I add the garlic. I used to do it right before the zucchini but now I don't add it until I toss the tomatoes in because it was burning. Enjoy!